Grilled Chicken with Relish and Green Bean Salad.
Nutrition per serving
Calories | 221 kcal |
Protein | 21.1 g |
Carbs | 8 g |
Fats | 11.6 g |
Saturated Fat | 1.8 g |
Monounsaturated Fat | 7.2 g |
Polyunsaturated Fat | 1.4 g |
Sugars | 3.5 g |
Fiber | 2.6 g |
Sodium | 368 mg |
Ingredients
Olive Oil | |
Red Pepper Flakes (Chili Flakes) | |
Oyster Sauce | |
Red Onion | |
cucumber, peeled | |
Parsley | |
Red Bell Pepper (capsicum) | |
Red Pepper Flakes (Chili Flakes) | |
Chili Powder | |
Garlic | |
Chicken Breast | |
Green Beans (snap beans) | |
Soy Sauce (Low Sodium) | |
Ginger | |
Ground Cumin |
Preparation
1. Preheat grill to medium.
2. Peel, deseed and chop cucumber.
3. Chop red onion and red bell pepper.
4. Finely chop garlic and ginger.
5. Top and tail green beans, cut in half.
Cooking
1. To make the relish, in a bowl, combine the cucumber, parsley, onion, red pepper and a pinch of red pepper flakes. Set aside.
2. To make the marinade, in a small bowl, mix the cumin, chilli powder with 1/2 a teaspoon of olive oil.
3. Baste the chicken with the marinade and refrigerate for an hour.
4. Grease grill grate and grill chicken for 6-8 minutes each side until cooked.
5. Meanwhile, to make the green bean salad, heat a teaspoon of olive oil in a skillet over medium-high heat. Add the garlic, ginger, red pepper flakes and cook for 1 minute.
6. Add the green beans, combine well and cover the pan. Lower heat to medium-low and cook for 3-4 minutes until tender. Add a tbsp of water if needed.
7. Add the soy/oyster, turn the heat to high and stir-fry for 1 minute until sauce reduces and thickens.
8. Serve the chicken with the relish on top and the green beans on the side.